Synopses & Reviews

Publisher Comments

PRAISE for VEGAN PLANET “Robin Robertson has provided cooks of all traditions with a host of new culinary options. She has broadened the horizons of vegan cooking by selecting recipes of diverse cultures, unified in their use of wholesome, well-balanced ingredients. Vegan or not, anyone interested in sound nutrition and imaginative food can benefit from this book.” - Brother Victor-Antoine DAvila-Latourrette, author of Twelve Months of Monastery Soups and From a Monastery Kitchen “Vegan Planet proves that this healthy way of eating can please everyone. I am thrilled by Robin Robertsons creative cooking, understanding of great taste, and knowledge of global cooking. Dishes like Golden Ratatouille, Lemon Risotto, and Tofu Vindaloo turn eating well into pure pleasure.” - Dana Jacobi, author of Amazing Soy “Vegan Planet is a spectacular achievement. Robin Robertson expertly draws from an astonishing range of cuisines to produce some of the tastiest meals Ive ever had. There are recipes for every season and for every occasion—from quick and easy meals to fabulous gourmet dishes that will amaze your guest. This could be the last vegan cookbook youll need to buy.” - Erik Marcus, publisher of Vegan.com and author of Vegan: The New Ethics of Eating

Synopsis

This book introduces a world of delicious choices to the millions of Americans who are vegans, vegetarians looking to move away from dairy, or non-vegetarians who have food sensitivities. 400 recipes. 125 illustrations.

Synopsis

Vegan Planet introduces a world of delicious choices to the millions of Americans who are vegans, vegetarians looking to move away from dairy, or non-vegetarians who have food sensitivities (more than 30 million Americans are lactose intolerant) or are simply trying to eat healthier.

The vegan diet is plant-based, excluding all animal products and including whole grains, vegetables, fruits, and protein from non-animal sources. Here Robin Robertson explodes the myth that vegan food is bland, bizarre, or just too "lite." First she provides a complete rundown on the vegan pantry and the tremendous health benefits of this way of eating. Then she presents 400 exciting new recipes for breakfast (Pumpkin Pie Pancakes), lunch (Fried Green Tomato Po-Boys), and dinner (Hot Tamale Vegetable Pie). There are decadent-without-dairy desserts (Brandy-Apple Pie) and creative ideas for entertaining guests no matter what they like to eat (Ginger-Scented Pot Stickers, Curried Cauliflower Pakoras).

Taking advantage of the many cuisines around the world with large repertoires of naturally vegan recipes, Vegan Planet is truly global in its culinary reach.

Synopsis

400 irresistible recipes with fantastic flavours from home and around the world.

Synopsis

Open the door to a whole new world of delicious, healthy choices! If you are one of the millions of Americans moving away from meat, dairy and eggs in your diet, whatever the reason, then Vegan Planet is for you. It is by far the most comprehensive vegan cookbook ever and proves once and for all that the vegan way of eating can easily provide all the nutrition you need, and so with astonishingly varied recipes and absolutely fabulous food. Recipes include:

Mango Tango Smoothie

Pumpkin Pie Pancakes

Fried Green Tomato PoBoys

Ginger-Scented Pot Stickers

Curried Cauliflower Pakoras

Butternut Squash and Wild Mushroom Lasagna

Hot Tomale Vegetable Pie

Turkish-Style Stuffed Eggplant with Walnut Sauce

Five-Spice Chocolate Layer Cake

Banana Swirl “Cheesecake”

About the Author

Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling title The Sacred Kitchen. She wrote a weekly column entitled “The Veg Edge” for The Virginian-Pilot newspaper of Norfolk, Virginia, which also appeared in the Albany, New York, Times Union newspaper under the title “The Veg Connection.” Robertson grew up eating and cooking the delicious foods prepared by her Italian-American mother. She became an expert at classical French cooking while working at a variety of fine restaurants in Pennsylvania and South Carolina. She left the restaurant business in 1988, adopted a vegan lifestyle, and began spreading the word about flavorful vegetarian and vegan cuisine in classes, workshops, newspapers, magazines, and cookbooks. Robertson currently writes, promotes her books, and teaches workshops and classes on her innovative vegan and vegetarian cuisine in Virginia Beach, Virginia, where she lives with her husband and two cats.